Festive meatloaf

Festive meatloaf

Festive meatloaf


stale bread crumbs – 0.5 Cup
chopped fresh Basil – 2 sprigs
milk – 0.5 cups
beef (minced) – 500 g
chopped parsley fresh – beam
the meat broth – 0,5 l
pork tenderloin – 1 kg
grated Parmesan cheese – 0.5 Cup
egg – 1 PC.
quail eggs – 6 PCs.
onion – 1 onion
garlic – 2 cloves
vegetable oil – 2 tbsp


Onions and garlic peel, chop. Parsley and Basil wash, dry and finely chop. Bread crumbs soak in the milk. Quail eggs boil hard boiled, pour over ice water and peel the shell. Pork tenderloin cover with cling film and repel into a thin layer.

In a bowl, combine the ground beef with the soaked breadcrumbs, Parmesan, onion, garlic, herbs and a raw egg. Knead. Put prepared stuffing along centre of pork tenderloin.

Push in the stuffing quail eggs at an equal distance from each other.

To roll. Tie with string.

Fry the rolls in hot oil, 4 minutes on each side. Transfer to a baking dish. Pour in the stock, cover and put in a preheated 200 °C oven for 1.5 h. If the surface of the loaf starts to burn, cover with a sheet of foil.

Bon Appetit!

Festive meatloaf1

Festive meatloaf2

Festive meatloaf3

Festive meatloaf4

You can leave a response, or trackback from your own site.

Leave a Reply